Baked Kale Chips

For years, my super-chef sister’s been telling me about kale chips. In my pre-Paleo life, I tried making them a few times, but I found it soooo much easier to tear open a bag of potato chips. Since going Paleo, though, baked kale chips have made a huge a comeback in our house.

Kids and adults love them because they’re crispy, savory, and taste like bad-for-you snacks. Lucky for us, kale chips also happen to be Whole30, low carb, and keto-friendly!

To make kale chips, however, there are a few key points to keep in mind:

Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water. (The stuff I buy from the farmer’s market is often dirty. I don’t know about you, but I find that chips taste better sans dirt.)

Ingredients

Instructions

Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water. (The stuff I buy from the farmer’s market is often dirty. I don’t know about you, but I find that chips taste better sans dirt.)

Then, in small batches, spin the leaves dry in a salad spinner.

Toss the dry leaves with avocado oil and use your hands to distribute the oil evenly.

Then, line a baking sheet with parchment paper and lay some of the leaves on top in a single layer.

Make sure the leaves are all flat and not folded over or they won’t crisp properly. Also, if your kale doesn’t fit on one tray in a single layer, divide them onto two trays!

Pop the tray in the oven, and after just 12 minutes, the chips’ll be done! (Set your timer and keep an eye on the kale, ‘cause if the chips burns, they’ll be bitter – and so will you.)

Once the kale’s out of the oven, season the chips with some fleur de sel, Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt.

Notes

If you have any leftovers, store them in an airtight container at room temperature for up to two days…but you might as well eat them right away because they might get soggy later!